If there’s one treat that will brighten any morning—or honestly, any afternoon with a cup of coffee—it’s Cranberry Orange Bread. The tangiest cranberries and zesty orange come together in this loaf, creating a tender, citrus-scented bread that tastes just like a burst of sunshine with every bite. Whether you’re serving it for breakfast, packing it for a snack, or gifting it for the holidays, this classic quick bread is sure to win hearts and bring plenty of smiles to your table.

Cranberry Orange Bread Recipe - Recipe Image

Ingredients You’ll Need

This recipe proves that simple ingredients can create truly memorable flavors. Each component plays a pivotal role, ensuring your Cranberry Orange Bread comes out moist, flavorful, and aromatic every time.

All-purpose flour: Forms the structure of the bread and keeps the crumb soft and sturdy.
Baking powder: Gives the loaf a lovely rise and lightness.
Baking soda: Reacts with the orange juice for extra lift and a tender texture.
Salt: Balances sweetness and brightens all the other flavors.
Orange zest: Infuses the bread with intense, fresh citrus aroma—don’t skip it!
Granulated sugar: Sweetens the loaf and helps create a golden crust.
Unsalted butter (softened): Makes the crumb moist and adds rich flavor.
Eggs: Bind the ingredients while providing structure and richness.
Orange juice (freshly squeezed preferred): Adds a double hit of citrusy zing and moisture.
Milk: Keeps the bread soft and tender—whole or low-fat both work well.
Fresh or frozen cranberries (halved if large): Bring tart pops of flavor and gorgeous color throughout.
Vanilla extract: Enhances all the flavors with a subtle, sweet warmth.

How to Make Cranberry Orange Bread

Step 1: Prep the Oven and Pan

Begin by preheating your oven to 350°F. Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later. This small step ensures your Cranberry Orange Bread pops out of the pan perfectly with no sticking or crumbling.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and orange zest. The orange zest combines with the flour now for maximum distribution, so every slice bursts with citrus flavor.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture is very light and fluffy—this takes about 2-3 minutes and ensures a tender, more delicate crumb in your bread.

Step 4: Add the Wet Ingredients

Add the eggs one at a time, mixing well after each addition. Stir in the orange juice, milk, and vanilla extract. The mixture might look a little curdled due to the juice reacting with the dairy, but don’t worry—that’s perfectly normal and will bake up beautifully.

Step 5: Combine Wet and Dry Ingredients

Gradually stir the dry ingredients into the wet, mixing just until blended. Over-mixing can make your Cranberry Orange Bread tough, so gentle folding is key here.

Step 6: Fold in the Cranberries

Gently fold in the fresh or frozen cranberries (halve any jumbo berries so every slice has a gorgeous ruby pattern). If you’re using frozen cranberries, add them straight from the freezer—no thawing needed!

Step 7: Bake the Loaf

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). The kitchen will smell heavenly—you’ll know it’s almost time!

Step 8: Cool and Serve

Let the loaf cool in the pan for 10 minutes, then carefully lift or turn it out onto a wire rack to finish cooling completely. Patience pays off here: slicing while warm can make the bread crumble.

How to Serve Cranberry Orange Bread

Garnishes

If you want your Cranberry Orange Bread to look as irresistibly tempting as it tastes, a simple orange glaze works wonders. Mix some powdered sugar with a splash of orange juice and drizzle it over the cooled loaf for a pretty and flavorful finish. A light dusting of powdered sugar or a sprinkle of extra orange zest also brings a touch of elegance to the table.

Side Dishes

This bread is delicious on its own, but pairing it with some Greek yogurt and fresh fruit turns it into an energizing breakfast. For a more decadent spread, serve it as part of a brunch board with cream cheese, honey, and plenty of citrus segments.

Creative Ways to Present

Slice your Cranberry Orange Bread thick and toast it lightly for brunch, then top with mascarpone and a few extra berries. For gifting, wrap individual slices or mini-loaves in parchment tied with twine—the stunning cranberry flecks make for a beautiful homemade present.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Cranberry Orange Bread tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavors actually meld together more after a day, making every bite even better the next morning.

Freezing

This bread freezes wonderfully! Cool it completely, then wrap the whole loaf or individual slices in plastic wrap and foil. Freeze for up to three months—simply thaw at room temperature when you’re ready for a treat.

Reheating

If you love your Cranberry Orange Bread warm, gently reheat a slice in the microwave for 10-15 seconds, or toast it for a crisp edge. Warming brings out the flavors, making it extra inviting for breakfast or a snack.

FAQs

Can I use dried cranberries instead of fresh or frozen?

You can, though the texture will be a bit different. If you use dried cranberries, soak them in a little orange juice beforehand to plump them up—they won’t provide quite the same juicy bursts as fresh or frozen, but they’ll still taste wonderful.

How do I keep my cranberries from sinking to the bottom?

Tossing the cranberries in a tablespoon of flour before folding them into the batter helps suspend them evenly throughout the loaf, preventing them from sinking as the bread bakes.

Can I make this recipe dairy-free?

Absolutely! Swap in your favorite plant-based milk for the dairy milk, and use a good-quality vegan butter to keep your Cranberry Orange Bread just as rich and moist.

What if I don’t have a 9×5-inch loaf pan?

If you’re using a smaller or larger loaf pan, adjust your baking time up or down as needed, checking for doneness with a toothpick. You can also bake this recipe as muffins—just start checking for doneness around 18-22 minutes.

How can I make a glaze for this bread?

Simply mix 1/2 cup powdered sugar with about 1-2 tablespoons of orange juice until smooth, then drizzle over the cooled Cranberry Orange Bread for a sweet, citrusy finish that makes each slice even more special.

Final Thoughts

There’s just something magical about the combination of tart cranberries and bright orange in a soft, buttery loaf. Baking this Cranberry Orange Bread fills your home with the most uplifting aroma and guarantees you’ll have a slice of sunshine ready for any occasion. Give it a try soon—you might find yourself making it a new tradition!

Cranberry Orange Bread Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This Cranberry Orange Bread is a delightful combination of tangy cranberries and zesty orange flavors in a moist, tender loaf. Perfect for breakfast or as a snack, this quick bread is sure to be a hit with its bright citrus notes and bursts of cranberry sweetness.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 tablespoon orange zest
3/4 cup granulated sugar
1/2 cup unsalted butter (softened)
2 large eggs
1/2 cup orange juice (freshly squeezed preferred)
1/4 cup milk
1 1/2 cups fresh or frozen cranberries (halved if large)
1 teaspoon vanilla extract

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Instructions

Preheat and Prepare: Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest.
Cream Butter and Sugar: In a separate large bowl, cream together the butter and sugar until light and fluffy.
Add Wet Ingredients: Beat in the eggs one at a time, then mix in the orange juice, milk, and vanilla extract.
Combine and Fold: Gradually stir in the dry ingredients just until combined. Fold in the cranberries gently.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

If using frozen cranberries, do not thaw before adding to the batter to avoid excess moisture.
For a glaze, mix 1/2 cup powdered sugar with 1–2 tablespoons orange juice and drizzle over the cooled bread.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American